Crockpot Pumpkin Cobbler With Pumpkin Caramel Sauce
Crockpot Pumpkin Cobbler is a non traditional pumpkin dessert that magically bakes into a lightly spiced cake with a pumpkin caramel sauce.
Equipment
- 6 or 7 quart Crockpot or slow cooker
Ingredients
Pumpkin cake:
- 1 cup pumpkin puree
- ½ cup whole milk
- ½ cup butter melted
- 3 teaspoon pure vanilla extract
- 2 cup + 6 tbsp All Purpose Flour
- 1 cup +2 tbsp sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
caramel sauce:
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 cups VERY hot water
Optional toppings:
- vanilla ice cream
- chopped pecans
Instructions
Make the pumpkin cobbler batter:
- Plug in a 6 or 7 quart crockpot and turn it on HIGH. Place the lid on top.
- In a medium bowl combine the pumpkin puree, melted butter, milk, and vanilla. Stir well.
- In a another small bowl combine flour, baking powder, salt, sugar, and spices. Stir well.
- Add the flour mixture to the pumpkin mixture and stir well.
- Spray the Crockpot insert with nonstick cooking spray.
Make the pumpkin caramel sauce:
- For the caramel sauce combine the brown sugar and granulated sugar in a small bowl.
- Sprinkle the sugar mixture on top of cake batter.
- Pour the hot water evenly over the top of the cake batter and sugar topping. DO NOT STIR!
- Place the lid on top and bake for about 2 hours until the middle is set and firm to the touch.
- Serve warm with ice cream and pecans if desired.
Notes
NOTE: This recipe can also be made in a small 6x9 casserole dish if you don’t want individual servings. Just increase baking time to around 40 minutes.